Aloo Palak is a home-style Pakistani recipe made with potatoes, spinach, and aromatic spices.

Aloo Palak as the name suggests have potatoes (aloo) and spinach (palak) as the main ingredients. The aloo component should be tender, clean, wholesome. The spinach should be a little spicy, a little garlicky, aromatic, and hearty.

Aloo Palak isn't commonly found on restaurant menus, but it is a staple in most households and makes a quick and easy weeknight meal. This sabzi goes best with rotis or plain parathas.

There are countless ways of making Aloo Palak. The method I’m sharing is easy Simply wash and blanch the spinach and once cold, blend coarsely. Frozen spinach can be used but I prefer fresh.

After spluttering the cumin and mustard seeds, sauté the onions till golden brown. Then add the garlic-ginger paste and green chillies. Stir in the chopped tomatoes, spices, and salt. Cook until the tomatoes soften and the oil starts leaving the sides.

Throw in the potatoes with a little water and cover and cook till tender. Add the chopped spinach and stir-fry to reduce down. Leaving the pan uncovered here ensures that the spinach retains its vibrant green colour and taste.

My sister was aghast when I told her that I would temper the aloo palak and she went like…:”WHAT? Who gives “tarka” (tempering) to aloo palak? This is not saag!”

I tempered the curry with simply button chillies. And it was worth it!